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- 內容介紹
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Starch, 3rd Edition
Chemistry and Technology
By James N. BeMiller and Roy L. Whistler
Trim size 7 7/16 X 9 11/16 in
Copyright 2009
Key Features
Everything needed to evaluate and apply the appropriate starch-based solution
Explores the genetics, biochemistry, and physical structure of starches
Includes specific information on corn, wheat, potato, rice, rye, oat and barley-based starches
Presents new application trends for starch
Related Titles
Advances in Potato Chemistry and Technology
Series Information
The Food Science and Technology International Series includes original, comprehensive texts and reference works on all aspects of food science, nutrition, and technology with authors, editors, and contributors from around the world. Titles in the series represent authoritative compilations of the latest research written by worldwide experts. Thematic volumes in the series cover specialized but typically narrower topics on foods, food ingredients, food components, or food processes including the development, use, quality, safety, and regulatory aspects of the selected subjects. Volumes in the series will be of value and interest to professionals in academia, the food and supplier industry, and government.
Description
The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives.
Readership
'Professionals working with starch/starch derivatives processing; students in areas related to carbohydrates and starch, applied biochemistry and industrial and applied chemistry: food chemists and technologists, chemical engineers, agricultural chemists,Researchers in related industries such as paper, textiles and adhesives'
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